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And Retreat Center: OUR FAMOUS ARROZ CALDO RECIPE |
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And Retreat Center: OUR FAMOUS ARROZ CALDO RECIPE |
Besides their hospitality Philippinos are famous for their cooking and gregarious eating patterns. Here is one of the recipes from our retreat house which is served at "merienda" (snack time)!
If you want more information about the Retreat House please E-mail:
Arroz Caldo for 10
Ingredients:
4 Tablespoon vegetable oil or corn oil
1/4 Kilo Sticky Rice
2 Kilos Chicken
1 Clove of Ginger (cut into strips)
Garlic (crushed)
Onion (sliced)
Salt * to taste
Monosodium Glutamate (optional)* very small amount
Kasubha (optional) * very small amount
Whole Black Pepper
Procedure:
Heat the oil
Saute in oil according to order: garlic ( should be toasted until golden brown), onion and ginger. Add the chopped chicken and bring to boil in about 2 liters of water. Bring to boil and simmer for 30 minutes then add the rice, monosodium glutamate, whole pepper, kasubha, salt together. Simmer again for 30 minute to 1 hour or until the sticky rice resembles cooked quaker oats ( very tender) and the chicken are very tender. You can also add spring onions or leeks and additional toasted garlic to add flavor and aroma.
It is up to you to add more water if the Arroz Caldo is to sticky.
Serve with Soy Sauce, black pepper and Calamansi (this is a small flavorful citris that looks and tastes a bit like lime).
* Kasubha is a kind of herb. It is use as a natural yellow food coloring for the Arroz Caldo.You can buy kasubha at SM Shoemart or the local market. Kasubha adds color to the Arroz Caldo. If you can't get Kasubha yellow food coloring or some tumeric will do the trick!
Happy cooking
shnoviti@ibahn.net
This page is managed by
Rev. Raymond A. Bucko, S.J. of the
Department of Sociology and Anthropology
at Le Moyne College, the Jesuit College
of Central New York.E-Mail: bucko@maple.lemoyne.edu
Page Last Updated: November 22,1998